Swedish pancakes are a perfect way to change up your average Saturday morning breakfast! Easy gluten free and dairy free Swedish pancakes are perfect for a weekend morning breakfast!
I am not allergic to gluten or dairy, but I prefer to cook without gluten and dairy if possible for health reasons. Some dishes are very easy to cut gluten or dairy out of. When baking or making a pastry like dish like pancakes, you can easily swap regular milk for unsweetened coconut milk.
I prefer unsweetened coconut milk over almond milk because of the nutty flavor that almond milk has. Some people may like this taste, but I prefer the coconut milk which usually has little to no flavor to change the dynamic of the dish.
You are going to see butter in the photo below, but I use that for my family and keep the good stuff for myself! 🙂
Quick Swedish Pancake Instructions
- Combine all ingredients in a bowl and whisk until smooth and it has no chunks of flour. I would recommend using an immersion blender which you can find here on eBay to make it a quick and easy process.
- Pour batter into a heated pan, spread to cover the bottom of the pan.
- Cook for 1-2 minutes over medium-low heat until browned, flip and repeat.
- Serve with fresh fruits and enjoy!
- Gluten Free Flour – I personally like to use gluten free flour so you do not feel full and bloated after eating. Especially in the morning while starting off the day.
- Unsweetened Coconut Milk – I use unsweetened coconut milk when I make foods that already contain sugar to make sure my morning is not loaded with sugar.
Tips for Swedish Pancakes
- You cannot just pour the batter in the pan and leave it. You have to swirl the pan around to spread the batter evenly to cover the bottom of the pan.
- I prefer smaller pancakes and more pancakes. You can use a pan that is smaller than 9″ that is mentioned in the recipe. I use a 3 1/2″ pan for my Swedish Pancakes.
Gluten Free and Dairy Free Swedish Pancakes
Easy, gluten free pancakes
- 3 eggs (at room temperature)
- 1 tbsp granulated sugar
- 1 1/2 cup unsweetened coconut milk
- 1/4 tsp salt
- 2 tsp vanilla extract
- 3/4 cup and 2 tbsp gluten free flour
- Cooking oil greasing the pan
Combine eggs, sugar, milk, salt, vanilla extract and gluten free flour in a bowl and whisk until thoroughly combined. For a quick, easy mixing process, use an immersion blender.
Heat a 9" pan on the stove over medium-low heat and add cooking spray. Make sure the cooking spray covers the entire base of the pan to help brown the pancake slightly, and help it from sticking.
Pour roughly 1/4 cup of pancake batter into the pan and tilt the pan in a circular motion to spread the batter evenly around the whole pan.
Cook for about 1-2 minutes on each side until browned.
Serve warm with your choice of toppings. Jam, preserves, fresh fruit, etc.
- Common gluten free and dairy free toppings for Swedish pancakes are fresh berries such as raspberries, strawberries, blueberries, powdered sugar or cinnamon and sugar.
How Long Are Leftovers Good For?
My little sister saves any kind of pancakes, waffles, etc. for about 3-4 days in the refrigerator. Microwave for roughly 30 seconds to warm the leftover pancake.
What To Eat With Swedish Pancakes
Swedish Pancakes are generally served with fresh berries such as raspberries, strawberries or blueberries. I personally add a dash of cinnamon to my pancake. Dairy free Reddi Whip is another perfect topping!
If you would like a Swedish pancake as a side or a dessert for your breakfast, try having them along with a gluten free ham and cheese quiche! A blueberry oatmeal bake is another great breakfast idea!